Easy Cottage Cheese Egg Bake (High Protein Meal Prep)
Whip up this easy cottage cheese egg bake with spinach, tomatoes, and cheddar for a high-protein breakfast that lasts all week!
Equipment
- 1 Large Bowl
- 1 9 x 13 baking pan
- 1 Whisk
Ingredients
- 12 eggs
- 1/2 cup half and half
- 1 cup shredded cheddar cheese
- 1 1/2 cups cherry tomatos halved
- 2 cups kale or spinach washed and chopped (stems removed on kale)
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish.
- Whisk together eggs, cottage cheese, and half and half in a large bowl until smooth. If you prefer the cottage cheese to be completely smooth, add these ingredients to a blender and blend on high.
- Add spinach, cherry tomatoes, cheddar, garlic powder, salt, and pepper. Stir until evenly combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 20-25 minutes, or until the center is set and the top is lightly golden.
- Cool for 10 minutes, then slice into squares and serve or store in an airtight container in the fridge for meal prep.
Notes
Nutrition (per serving)
- Calories: 230
- Protein: 20g
- Fat: 14g
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Prefer cottage cheese to be smooth? Blend all of the wet ingredients on high instead of whisking.
- Meal Prep Tip: Once it cools, cut it into squares and store them in the fridge in an airtight container. They’ll stay good for up to 5 days.
- To Reheat: Microwave a slice for 30–45 seconds or warm it in the oven at 350°F for 8–10 minutes if you want the edges a little crisp.
- Serve It With: Toast, berries, avocado… even a drizzle of hot honey. (YUM. Seriously, try it.)
- Kid-Friendly: It’s soft, high in protein, and easy for little hands to eat — perfect for toddlers or baby-led weaning.